My best ginger snaps

My best ginger snaps

Lucy's Bakes
15 mins
Cooking time
10 mins
Jacqui Melville

My mother was a cake and biscuit maker, so there was usually something homemade about when I was growing up, but we also had a biscuit tin full of shop-bought favourites – HobNobs, chocolate digestives and ginger nuts. I was the ginger nut fan. In my mind ginger nuts are made for dunking. This is a crispy, hard biscuit with a real ginger punch. Using bicarbonate of soda (baking soda) as well as the self-raising flour gives them the crinkly top as they rise and then fall.


Quantity Ingredient
50g butter
50g soft light brown or caster sugar
100g golden syrup
125g self-raising flour
8g bicarbonate of soda
15g ground ginger


  1. Preheat the oven to 190°C. Line 2 baking sheets with baking paper.
  2. In a mixing bowl, beat the butter, sugar and syrup together until well mixed using a wooden spoon or electric whisk.
  3. Add the rest of the ingredients and keep mixing until you have a stiff dough – it will go crumbly at first then gradually come together.
  4. Wet your hands and roll into about 15 x 30 g balls, flattening each between your palms before placing them on the baking sheets. Leave enough room for the biscuits to spread. Wet your hands again between each biscuit to stop them sticking to you.
  5. Bake for 10 minutes or until browned, swapping the sheets over half way through cooking.
  6. Allow to cool on the baking sheets or on a wire rack. These will crisp up as they cool. Store in an airtight container.


  • This recipe is vegetarian and nut-free.


  • I buy my ground ginger from a local Asian grocer shop because it is much better value, but I also think it is hotter and spicier.

What the the testers say

  • STELLA CAUDWELL – ‘My husband enjoyed them with coffee and my playing partners enjoyed them during a round of golf! I tried different sizes and think a 15–20 g ball is ideal.’

    RON SAWERS – ‘These baked beautifully in the Aga and I was really impressed with how similar they were to shop-bought ones! I shared them with neighbours who did not believe I had made them.’

    ANTONIA ARGENTIER – ‘We cannot buy ginger nuts in France so I was very keen to make these and they did not disappoint. I dunk mine!’
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